Ingredients

2 cups graham cracker crumbs (about 200g), finely crushed

6 tablespoons unsalted butter (85g), melted

1/4 cup granulated sugar (50g)

Pinch of salt

24 oz cream cheese (680g), full-fat, softened

1 cup marshmallow fluff (about 120g)

3/4 cup granulated sugar (150g)

3 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup sour cream (120g)

1/4 cup heavy cream (60ml)

1 cup semi-sweet chocolate chips (170g)

1/2 cup heavy cream (120ml)

1 tablespoon salted butter (14g)

3 cups mini marshmallows (150g)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.

Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles wet sand.

Step 3: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool while preparing the filling.

Step 4: Lower the oven temperature to 325°F (163°C).

Step 5: In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy.

Step 6: Add the marshmallow fluff and vanilla extract. Mix on low speed until fully incorporated.

Step 7: Add the eggs one at a time, mixing briefly after each until just combined. Avoid overmixing.

Step 8: Fold in the sour cream and 1/4 cup heavy cream by hand until the batter is silky and free of lumps.

Step 9: Pour the batter over the cooled crust. Gently tap the pan to release any air bubbles.

Step 10: Place the springform pan on a baking sheet and bake at 325°F for 60 to 70 minutes, until the edges are set but the center still wobbles slightly.

Step 11: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 12: Remove the cheesecake, run a knife around the edges, cool to room temperature, then chill uncovered for at least 4 hours or overnight.

Step 13: To make the ganache, heat 1/2 cup heavy cream and 1 tablespoon butter in a small saucepan until steaming. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

Step 14: Spread the ganache evenly over the chilled cheesecake. Refrigerate for 15 minutes to set the ganache.

Step 15: Arrange mini marshmallows in a thick layer over the ganache. Toast with a kitchen torch or under the broiler for 1 to 2 minutes until golden brown. Watch carefully to avoid burning.

Step 16: Let the cheesecake cool for 10 minutes before unmolding. Slice using a hot, wet knife for clean edges.

Tips & Variations

For a gluten-free version, use gluten-free graham cracker crumbs in the crust.

Substitute marshmallow fluff with homemade marshmallow cream if preferred.

Use a water bath during baking to help prevent cracks in the cheesecake.

Try topping with crushed graham crackers or chocolate shavings along with the toasted marshmallows for added texture.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best results, keep the ganache and toasted marshmallows fresh by adding them just before serving if possible. Reheat slices slightly at room temperature or briefly in a microwave to soften the ganache, avoiding the marshmallow top to prevent melting.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight, which helps it set perfectly and makes slicing easier. Just add the toasted marshmallows right before serving to keep them fresh.